Paleo, Keto, Gluten Free, Grain Free
These crust free, eggs muffins are high in protein and easy to make ahead and then enjoy for a quick breakfast or snack. Add a variety of veggies to boost phytonutrients and flavor!
Ingredients:
12 Organic eggs
Vegetables of your choosing - think spinach, peppers, onions, broccoli
Canadian bacon (optional)
Organic butter
Organic cheddar cheese (if not on an anti-inflammatory or dairy free diet)
Instructions:
Pre-heat oven to 350
Butter muffin tin (I recommend butter rather than cooking spray. The spray will leave egg residue in the tin that is hard to remove).
Saute vegetables.
Beat eggs in a large bowl then add cooked vegetables, Canadian bacon and/or cheese.
Scoop into a greased muffin tin and bake 30 min.
These keep well in the fridge as a quick, balanced breakfast or snack on the go.
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